Freekeh-licious Corn and Tomato Salad {Meatless Monday}
All the best flavors of summer in every bite
Ingredients
- 1 cup freekeh cooked according to package directions, seasoned with 1 teaspoon salt
- 6 ears of fresh corn husked
- 1 pint grape tomatoes sliced in half
- 4 medium-heat peppers roasted and cut into dice-sized pieces
- 1/2 cup fresh cilantro chopped
- 3 scallions chopped
- 2 avocados cut into diced size pieces
- 4 ounces cotija cheese crumbled
- salt and pepper to taste
Instructions
- Let the cooked freekeh cool to room temperature. Place it in a large mixing bowl.
- Heat the grill to medium-high heat, and grill corn for about 8 minutes, or until lightly charred on all sides. Remove from grill and let cool.
- With a sharp knife, remove the kernels from the corn cob, and place in the bowl with the freekeh.
- Add the sliced tomatoes, and diced peppers to the bowl.
- Add the cilantro and scallions, and lightly toss everything to mix well.
- Add the avocado and cotija cheese and lightly stir to toss all ingredients.
- Season with salt and fresh ground pepper to taste.
- Serve immediately, or refrigerate up to 4 hours before serving.
Nutrition
Calories: 265kcalCarbohydrates: 36gProtein: 10gFat: 12gSaturated Fat: 3gCholesterol: 13mgSodium: 178mgPotassium: 697mgFiber: 9gSugar: 9gVitamin A: 1085IUVitamin C: 66.7mgCalcium: 102mgIron: 1.5mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
